Fermentation Workshop in March

Fermentation Workshop with Jack Bezian of Bezian's Bakery
Sunday, March 2, 2007
7:30-9:30PM
5319 Packard St.
Los Angeles, CA 90019
323 938-1776
Cost: $25.00 (Payable to Jack at Santa Monica, Pasadena or Hollywood Farmer's Market)

This workshop will NOT include bread making practices.

Jack will speak about.......

What you should eat.
How you should eat.
And what you should avoid eating.

He will demonstrate basic fermentations and speak on how and where food is absorbed, the quantity of food absorbed, and why many suffer in health today compared to earlier years. You will also learn about what is in sourdough bread that makes it so nutritious.

See you there.

How Grapes Ferment Themselves.

Question: So are you saying that the grapes, even if you don't have any yeast, will ferment themselves?

Jack: This is how it is. You take a grape. Then you allow it to become a raisin. You let it sit for a half a year and you eat the raisin. Nothing will help. It did not have fermentation. You're eating raisins. Okay, you get more anti-oxidents because more microbes multiply. the minute you juice your raisin, or your grape, you're allowing the outside wild yeast to enter the juice and multiply. That's when it starts producing nutrients, alcohol, acids, you name it, in a balanced form. That happens to be good food. We're not doing that anymore. Our wine is not our wine anymore. it hasn't gone through a must.

What makes lactic acid from lacto-bacillus? Sugar! There is no life without sugar. As long as we say, "Don't eat corn syrup because microorganisms can't eat it, neither should you." That's a different thing. If you're worried about chemicals in making sugar, how many pounds of sugar do we eat a day to worry about those chemicals? So I wouldn't worry about chemicals such as bleaching.

So microorganisms eat and deplete sugar. When the sugar's depleted, fermentation stops in a way. So in a grape case, they start eating all the fructose and all the rest of the sugars there. this is done with the help of the wild yeast. then some of the fermentation is being taken over by the lacto-bacillus that's in the grape. Hand-in-hand they break up most of the sugars.

So when you're fermenting, the must, in the beginning is sweet. Next it produces alcohol, and suddenly it turns into vinegar. In any case, it is good. When it's raw, then it's sweeter. then you have more live micro-organisms producing enzymatic activity which will be able to survive in your intestines (some of it) and cause good benefits. Later on, you have alcohol, which is also beneficial. If you're worried, if you're Muslim, or you don't want any alcohol or feed it to a baby, then it's very easy to boil and see that the alcohol will dissipate. You still get some of the benefits. In the end, it turns into vinegar. Vinegar's not bad. Every animal has acids in their stomach. You are helping your body have more acids hat way. Otherwise, your BODY will PRODUCE more acids and you may suffer because of it. You may even change the acidity of your blood and urine. What you eat and drink does not really change your blood pH. When you don;t supply those nutrients, that's when your body is forced to produce more of the acid.

When you have one lousy, wrong piece of information, you feel wrong, you're confused and you get distracted. I have such a hard time trying to change people from eating whole grains and non-acidic foods. People think that by eating whole-grains and not eating acidic foods, they're doing better, which is the reverse.

It's definite that we are lacking B-12 in our diets.

So B12 - I've learned certain patterns. I've learned to eat in patterns. For instance, grapes happen to be an interesting one. When you choose the grape, you're allowing the yeast to break up the nutrition that's in the grape and what's not on the outside, and with the fermentation of the wild yeast you're getting the B12's, which gives you smartness. And that's how certain people have turned out to be Type A blood. It's the same think with Type B blood. Fermentation of milk involves at least three important microorganisms, and that's why Type B is smarter. And we know that hunters and gatherers have only eaten what they have found. they haven't settled and planted something and fermented it to get B vitamins. They got the B vitamins from raw meat like kidney and liver. And so that's how we have formed different blood types. So the ones that were introduced to the grapes happened to be lucky. Whether they know it or not, it has become a practice later on to ferment those foods, like making wine out of grape. Unfortunately, today, your wine is not wine so we can't prove that. Our statistics have been wrong choices. That's why I don't believe in statistics anymore. If it's not done the right way we might as well forget it.

Sourdough has been a lucky thing because it involves different types of microorganisms. And when it it is from the right choice, then you can have more of the B vitamins than any other fermentations. That's why not all bakers make good bread. They do not have the most desirable mother. That's why - every mother makes different babies - every mother, in this case, every starter, makes a different bread. That's why not all bakers make good bread. They don't have a good mother

Possible banning of Raw Milk in the State of California

This is very serious. A few words were slipped into a recent bill (AB 1735), without debate or public disclosure, that will virtually eliminate all raw milk from our store shelves.

Please put a little time to help save raw milk and consumer choice!

The link below will give you information on the bill and provide several important action steps.

http://www.westonaprice.org/federalupdate/aa2007/15nov07.html

I am also attaching a letter to Whole Foods, beautifully written by a local Weston Price member. Whole Foods has a great deal of clout – if we let them know that raw milk is important to us, we can encourage them to come out for consumer choice. However, it will only be effective if as many of us participate as possible.

Please adapt this letter, if you like, to state your own position clearly, or cut and paste it and use it as is! Please fax it to EVERY Whole Foods in the state (list of fax numbers at the end) to make a bold statement about consumer choice and our right to choose the foods we want!

If you don't have access to a fax, you can get addresses from the Whole Foods website and search for stores by region. The link here is for Southern California.

http://www.wholefoodsmarket.com/stores/list_CA-s.html

LETTER

Name

Address

City, State, Zip

11/17/2007



Re- Legal Sale and Availability of Raw Milk – Urgent

(Amendment to California Food and Ag. Code AB1735)

Dear



I would like to bring to your attention a very deliberate and deceitful attempt by a yet to be determined party to effectively make it illegal to sell raw milk in the State of California. This is a back door, no discussion allowed attack on the longstanding freedom preserved to consume live (raw) milk by the California Food and Agriculture Code #35928.

I am personally writing to you because I feel I represent thousands of your constituents that may be unaware of a significant threat to our access to one of the most unique and healthy products that has been sold and consumed for years without one problem.

Specifically, grass fed live (raw) milk provided by such producers as Organic Pastures provide the pure and unadulterated nutrients that have nourished countless of prior generations. Moreover, my very healthy wife and very healthy three children have significantly benefited from the nutrients only found available in these products.

I believe you are in a unique position to offer your support to a product that not only has been consumed by tens of thousands of California consumers over the years, but provides valuable income to the retailers in the State of California. In fact, I would encourage you to call your local Whole Foods and learn that they simply cannot keep enough of Organic Pastures Raw Milk in stock (and it sell for $16 per gallon!!!).

Additionally, Organic Pastures should be a poster child for a California company that is one of the few unsubsidized dairies in the nation that has used the free market to offer a product that costs 200%-300% more than its competitors!

At its core, this is an issue of consumer choice and access to an irreplaceable nutritional and living product.

If we can buy alcohol, cigarettes, and over the counter drugs with simple disclaimers, why penalize an actual healthy product that has a flawless retail track record?

Regards,


FAX NUMBERS:


Southern California

* Regional Office 818.990.7089
* Beverly Hills 310.374.8149
* Brentwood 310.826.6653
* El Segundo 310.333.1910
* Fairfax 323.964.6830
* Glendale 818.548.5248
* La Jolla 858.642.6730
* Laguna Beach 949.598.8680
* Northridge 818.363.2940
* Pasadena 626.351.1664
* “ 626.792.4293
* Redondo Beach 310.376.7651
* San Diego 619.294.2830
* Santa Monica 310.315.0665
* “ 310.576.4710
* “ 310.395.5969
* Sherman Oaks 818.762.0406
* “ 818.382.3710
* Thousand Oaks 805.777.4740
* Torrance 310.257.8710
* Tustin 714.566.7840
* Valencia 661.260.2375
* W. Hollywood 323.848.4250
* West LA 310.996.9510
* Westwood 310.824.6390
* Woodland Hills 818.610.0040

More on Fermentation

Don't mix fermentation. For instance, if you have A to D, E to L, S to Z micro-organisms in each one of those fermentations, some of them may not make it when you join all of them. For instance, if you have cabbage, you don't want to mix cbbage with juiced barley. If you ferment each one seperately, whatever is in that plant is likely to grow in the liquid medium. If you join them, some will not make it, because micro-organisms eat at a different rate - they produce different acids or bacteriosins at a different rate - so they effect each other. Other organisms that could have been good for you will not be there when you mix the fermentation. Do different fermentations seperately, but drink or consume them together so you get the benefits.

If you learn how to start a sourdough, then you will understand what this mens. You have no choice of starting a sourdough out of certain micro-organisms.

Question: What is the simplest, easist way to begin a sourdough? What would you need? Or a fermentation?

Mix flour with water. And the second and third day, you have to keep feeding more flour and water so that it doesn't overly acidify. This is done so that most micro-organisms that were in a balanced form continue in a balanced form. Otherwise some of them will die from the acidity. People have done wheat, rye, millet, grape, apple, and other fermentations over the years. each one will give you different results, but when you combine them, that will also change the results.

Any flour and water will make a different fermentation.

Fermentation and Balance

We don't know if there's life anywhere other than Planet Earth. We think there's life on Mars but we haven't even proven it yet. To have life, you need 1) Microorganisms and 2) Water and carbohydrates.

Each microorganism produces a different vitamin and mineral, and when you allow then to ferment in their natural medium, they produce ingredients in a balanced form. If it is the ingredient you lack, it's likely that you may absorb it. When you take a vitamin from a food store, it's very likely you will not absorb it, because you don't have the rest. There's nothing that balances. For instance - doctors tell you to absorb calcium, you need magnesium. To absorb magnesium, you need vitamin D. It needs to be in a balanced form; otherwise you're not going to absorb it.

When you play scrabble, you like to get easy letters and vowels to be able to form an easy word. But you got to be smart to be able to write. Many people have the letters but they cannot form a word because they don't have the B vitamins, B vitamins are needed for the brain. Lack of B-12 vitamins will give you dementia. So you need the balance to be able to work it out. And when you do--when we have 25 or so amino acids - and when you have a fermentation -- you have a balance of most of the amino acids available. Your body then chooses to form a protein. You don't force your body to accept a protein.

So, we think of different proteins being bad for you because your body does not have the necessary ingredients to break it up, and once it goes into your blood, your blood gets confused. Your blood does not have water, salt, acid and alcohol to break down the protein. (And in other bad proteins like Mad Cow, prions or zeta proteins do not get broken down in your blood.) A protein, can turn out to be good nutrition, has amino acids, if you ferment it outside your body, break it up, then accept it in your blood. If you take it as it is, which is the case with most of us (because we have already damaged villi) the whole protein gets absorbed

Antioxidents and more!

You want varieties of anti-oxidants. You want the right proportion for them to work. Blueberries have almost all the varieties but it does not have them in high numbers.
As oxidizing agents, free oxygen radicals need anti-oxidant to neutralize the radicals so they don't turn into bad fat and cancer.

Before they form a seed, every plant forms 4 different kinds of protein at specific levels for each different grain. These proteins were meant to be stored and used by the plant in the future for propagation. These proteins are not regular proteins. They are stored proteins. The need to be sprouted to undo the proteins to amino acids so the amino acids can be consumed for their own use.

Humans have to either sprout a grain or ferment in an acidic environment to undo storage protein. Otherwise gluten can be reason for damage to the intestinal villi and the reason for almost all our diseases.

A lion can not eat grass to survive. Lion needs a converted storage protein. Otherwise it cannot survive. Zebra eats grass. Lion eats Zebra. Humans need to eat a protein that has been converted from a storage protein. Otherwise they need to eat sprouted or fermented grains.